Sharing my collection of indulgent American recipes from 1720 to 1980.

Monday, June 15, 2015

Creole Pork Chops (1984)

8 loin pork chops, 3/4-inch thick

1 cup yellow onion, finely chopped

1 cup green pepper, finely chopped

1 cup celery, finely chopped

2 tbspns finely chopped fresh parsley

1 28-oz can whole peeled tomatoes, undrained

2 garlic cloves, finely chopped

3 tbspns, vegetable oil

3 tbspns, tomato paste

3 cups beef stock

1 tspn oregano

1 tspn sugar

1 tspn pepper

1 1/2 tspns salt

1 bay leaf

Dry pork chops with towel. In a Dutch oven, heat oil and, when very hot, brown pork chops for 3 minutes on each side. Remove chops as they brown and keep warm. Reserve 3 tablespoons of pan drippings and pour off excess.